Roasted Butternut Squash

Yield: Makes 12 servings

Ingredients

Add butternut squash (about 3 lbs) peeled and seeded to shopping list 2 butternut squash (about 3 lbs) peeled and seeded

Add chopped fresh marjoram, divided to shopping list 2 tablespoons chopped fresh marjoram, divided

Add salt to shopping list 1 teaspoon salt

Add freshly ground black pepper to shopping list 1/2 teaspoon freshly ground black pepper

Add lemon juice to shopping list 1 teaspoon lemon juice

Add butter, melted to shopping list 4 tablespoons butter, melted

Add shallot, minced to shopping list 1 shallot, minced

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Directions:

Heat oven to 425 F. Slice squash into 1/2 inch slices. Combine 1 tablespoon chopped marjoram, salt, pepper, lemon juice, melted butter and minced shallot. Pour over squash slices; toss to coat. Spread on baking sheet coated with cooking spray. Roast 35 to 45 minutes, tossing occasionally to brown evenly. Garnish with remaining marjoram.

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